CN107668637A - A kind of self-heating low baking temperature pot and preparation method - Google Patents

A kind of self-heating low baking temperature pot and preparation method Download PDF

Info

Publication number
CN107668637A
CN107668637A CN201710864024.5A CN201710864024A CN107668637A CN 107668637 A CN107668637 A CN 107668637A CN 201710864024 A CN201710864024 A CN 201710864024A CN 107668637 A CN107668637 A CN 107668637A
Authority
CN
China
Prior art keywords
parts
grams
bag
chafing dish
crisp
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710864024.5A
Other languages
Chinese (zh)
Inventor
余家友
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHONGQING YOUJUN FOOD Co Ltd
Original Assignee
CHONGQING YOUJUN FOOD Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CHONGQING YOUJUN FOOD Co Ltd filed Critical CHONGQING YOUJUN FOOD Co Ltd
Priority to CN201710864024.5A priority Critical patent/CN107668637A/en
Publication of CN107668637A publication Critical patent/CN107668637A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3484—Packages having self-contained heating means, e.g. heating generated by the reaction of two chemicals
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
    • C09K5/00—Heat-transfer, heat-exchange or heat-storage materials, e.g. refrigerants; Materials for the production of heat or cold by chemical reactions other than by combustion
    • C09K5/16—Materials undergoing chemical reactions when used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Physics & Mathematics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Combustion & Propulsion (AREA)
  • Thermal Sciences (AREA)
  • Materials Engineering (AREA)
  • Organic Chemistry (AREA)
  • Seasonings (AREA)

Abstract

The chafing dish and preparation method that a kind of self-heating low baking temperature pot and preparation method of the present invention is related to.A kind of self-heating low baking temperature pot and preparation method, it is characterised in that it includes beef tallow basic flavouring for chafing dish bag, vegetable bag, the special heat pack of food, self-heating box, the dispensing of described beef tallow basic flavouring for chafing dish bag：Butter, salad oil, bean paste, white wine, fermented glutinour rice, hot condiment of glutinous rice cake, ginger, garlic, Chinese prickly ash, fermented soya bean, rock sugar, chilli powder, shallot, condiment powder, salt.The present invention a kind of self-heating low baking temperature pot and preparation method, its composition of raw materials science, rationally, unique flavor, make be particular about, instant, both maintained numb, peppery, fresh, fragrant, the sour special flavor of chongqing chafing dish, and instant edible whenever and wherever possible；Food heating bag in the present invention, scientific formulation, heating efficiency is high, duration length, easy to operate, is particularly suitable for the heating of self-heating low baking temperature pot.The present invention has good economic benefit, has promotional value.

Description

A kind of self-heating low baking temperature pot and preparation method
Technical field
The present invention relates to chafing dish and preparation method, be more particularly to a kind of self-heating low baking temperature pot and preparation method.
Background technology
Chafing dish, it is both a kind of delicious food, is a kind of cooking method again, and a content of cooking culture.One fire Flavoring food is endured out, arbitrarily garnishes, have what what scalds, can Feng Kejian, can meat or fish can element；Taste dish also arbitrarily makes, or fiber crops are respectful or salty It is fresh or sour-sweet.In China, wide in variety, the most spicy characteristic of chongqing chafing dish, Sichuan chafing dish of chafing dish, also known as chongqing chafing dish, hair Tripe chafing dish or spicy hot chafing dish, it is among the people originating from Han nationality, it is with a long history.Traditional chafing dish, which needs to be trapped among fiery side, can just eat into, not side Just.In recent years, with the development of the social economy, the popularization and utilization of self-heating food, although there is self-heating chafing dish to begin to appear in In the market, still, wide in variety due to chafing dish, needing to be explored a kind of has chongqing chafing dish characteristic self-heating low baking temperature pot and preparation Method.
The content of the invention
The purpose of the present invention：There is provided a kind of self-heating low baking temperature pot, there is provided a kind of preparation method of self-heating low baking temperature pot.
The technical scheme is that：A kind of preparation method of self-heating low baking temperature pot, it is characterised in that it includes butter fire Flavoring food bag, vegetable bag, the special heat pack of food, self-heating box, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag It is made up of the raw material of following parts by weight：Dispensing：Butter 1500-2000 parts, salad oil 800-1000 parts, bean paste 500-600 Part, white wine 50-70 parts, fermented glutinour rice 20-30 parts, hot condiment of glutinous rice cake 700-800 parts, ginger 50-60 parts, garlic 50-60 parts, Chinese prickly ash 80- 100 parts, fermented soya bean 15-30 parts, rock sugar 50-60 parts, chilli powder 150-200 parts, shallot 50-70 parts, condiment powder 50-80 parts, food Salt 120-150 parts；The preparation technology of described beef tallow basic flavouring for chafing dish bag is：The first step, butter put enduring of moderate heat in pot, are put into color Oil is drawn, ginger, garlic, shallot small fire Titian is put into, pulls ginger, garlic, shallot out, takes about 20-25 minutes；Second step, pot Inside it is put into bean paste, fermented soya bean, rock sugar moderate heat to stir-fry, pours into hot condiment of glutinous rice cake during aqueous vapor quick-drying in pot and fermented glutinour rice big fire does not stop to turn over Fry, aqueous vapor is substantially dry in frying pan, takes about 50-70 minutes；3rd step, small fire in pot, it is put into Chinese prickly ash, condiment powder, salt, peppery Green pepper powder, white wine continue to stir-fry, and take about 25-50 minutes；4th step, Guan Huo, cool down, measure, pack, Vacuum Package.
The preparation method of described self-heating low baking temperature pot, its described condiment powder beat powder by the raw material of following weight ratio Composition：It is white button 3-5 parts, tsaoko 3-5 parts, zingiber kawagoii 3-5 parts, cloves 2-4 parts, fructus amomi 4-7 parts, fragrant fruit 3-5 parts, cassia bark 2-5 parts, sweet Careless 5-8 parts, rhizoma nardostachyos 3-5 parts, dried orange peel 5-7 parts, lemon-grass 5-8 parts, anistree 5-8 parts, spiceleaf 3-5 parts, murraya paniculataJack 3-5 parts, fennel fruit Fragrant 8-10 parts, short passion fruit powder 15-20 parts.
The preparation method of self-heating low baking temperature pot described above, the special heat pack of food described in it, described heating agent Mainly it is made up of the raw material of following parts by weight：Exothermic mixture 60-100 parts, embedding medium 0.1-0.2 parts, the uniform agent 1-3 parts of sustained release, Dehumidizer 3-7 parts；The ratio of weight and number of described exothermic mixture is sodium carbonate 10-16 parts, calcium lime powder 6-36 parts, iron powder 10-12 Part, potassium permanganate 15-20 parts, aluminium powder 8-12 parts；Described embedding medium is methylcellulose, ethyl cellulose, hydroxy propyl cellulose One or more in element and hydroxypropyl methyl cellulose；The uniform agent of described sustained release be salicylic acid, glutaric acid, adipic acid, One or more in hippuric acid, butene dioic acid, sodium carboxymethylcellulose and sodium alginate；Described dehumidizer is activity One or more in charcoal, activated alumina, molecular sieve, anhydrous slufuric acid aluminium, Anhydrous potassium carbonate and anhydrous calcium chloride；Described Packaging bag is made up of packing inside bag and outer packaging bag, and described packing inside bag is made up of non-woven fabrics, and outer packaging bag is plastics package Bag；Water 40-100 parts are added during use.
The preparation method of described self-heating low baking temperature pot, the vegetable bag described in it, the vegetable selection by following parts by weight 7-9：Crisp konjaku 40-50 parts, crisp bamboo shoots 40-50 parts, crisp lotus root piece 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 Part, crisp bean curd 40-50 parts, simmered beef tripe 30-40 parts, pork luncheon meat 40-50 parts, ham sausage 30-40 parts, halogen pig Huang larynx 30-40 parts, halogen Large intestines 30-40 parts, sea-tangle 20-30 parts, marinaded quail egg 30-40 parts, mushroom pieces 40-50 parts, sausage 30-40 parts, Spiced beef piece 30- 40 parts, mealy potato 30-40 parts, basic technology prepared by the vegetables vegetable is：Raw material cleaning → section → quick-boil water → draining → Metering → pack → Vacuum Package → wet sterilization → cooling → inspection.
Optimization, the preparation method of described self-heating low baking temperature pot, the beef tallow hot pot in beef tallow basic flavouring for chafing dish bag described in it Bed material is made up of the raw material of following parts by weight：Dispensing：1500 parts of butter, 800 parts of salad oil, 500 parts of bean paste, white wine 50 Part, 20 parts of fermented glutinour rice, 700 parts of hot condiment of glutinous rice cake, 50 parts of ginger, 50 parts of garlic, 80 parts of Chinese prickly ash, 15 parts of fermented soya bean, 50 parts of rock sugar, chilli powder 150 parts, 50 parts of shallot, 50 parts of condiment powder, 120 parts of salt；Described vegetable bag, it is made up of the vegetable of following parts by weight： Crisp konjaku 40-50 parts, crisp bamboo shoots 40-50 parts, crisp lotus root piece 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 parts, crisp beans Rotten 40-50 parts, simmered beef tripe 30-40 parts.
Optimization, the preparation method of described self-heating low baking temperature pot, the beef tallow hot pot in beef tallow basic flavouring for chafing dish bag described in it Bed material is made up of the raw material of following parts by weight：Dispensing：2000 parts of butter, 1000 parts of salad oil, 600 parts of bean paste, white wine 70 Part, 30 parts of fermented glutinour rice, 800 parts of hot condiment of glutinous rice cake, 60 parts of ginger, big 60 parts, Chinese prickly ash 80-100 parts, 30 parts of fermented soya bean, 60 parts of rock sugar, capsicum 200 parts of powder, 70 parts of shallot, 80 parts of condiment powder, 150 parts of salt；Described vegetable bag, the vegetable group by following parts by weight Into：Crisp bamboo shoots 40-50 parts, crisp lotus root piece 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 parts, simmered beef tripe 30-40 parts, noon Meal meat 40-50 parts, halogen pig Huang larynx 30-40 parts, marinaded quail egg 30-40 parts.
Optimization, the preparation method of described self-heating low baking temperature pot, the beef tallow hot pot in beef tallow basic flavouring for chafing dish bag described in it Bed material is made up of the raw material of following parts by weight：Dispensing：1800 parts of butter, 800 parts of salad oil, 550 parts of bean paste, white wine 60 Part, 20 parts of fermented glutinour rice, 700 parts of hot condiment of glutinous rice cake, 50 parts of ginger, 60 parts of garlic, 95 parts of Chinese prickly ash, 20 parts of fermented soya bean, 50 parts of rock sugar, chilli powder 180 parts, 60 parts of shallot, 60 parts of condiment powder, 140 parts of salt；Described vegetable bag, it is made up of the vegetable of following parts by weight： Crisp bamboo shoots 40-50 parts, crisp lotus root piece 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 parts, crisp bean curd 40-50 parts, halogen ox Tripe 30-40 parts, pork luncheon meat 40-50 parts, ham sausage 30-40 parts, halogen halogen large intestines 30-40 parts, sausage 30-40 parts.
Optimization, the preparation method of described self-heating low baking temperature pot, the vegetable bag described in it, the vegetable by following parts by weight Select 7-9：Crisp konjaku 40-50 parts, crisp bamboo shoots 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 parts, simmered beef tripe 30- 40 parts, ham sausage 30-40 parts, halogen large intestines 30-40 parts, sea-tangle 20-30 parts, marinaded quail egg 30-40 parts.
The preparation method of described self-heating low baking temperature pot, its self-heating box are made up of outer box, inner box, lid three parts, point A pair of ears are not provided with outer box, the upper peristoma of inner box.
A kind of self-heating low baking temperature pot, it is characterised in that it is the preparation according to above-mentioned middle any one self-heating low baking temperature pot Obtained by method.
The application method of the present invention：The first step, take outer packing apart, unlid, take spout bag and inner box, take butter fire apart Flavoring food bag, beef tallow basic flavouring for chafing dish is put into inner box；Second step, take various vegetable bags apart, vegetable be put into inner box, to inner box plus Enter 250-300 milliliter drinking water, 500 milliliters of the dischargeable capacity of inner box, 600 milliliters of maximum volume；3rd step, it is special to tear food The plastic packaging bag of heat pack, heat pack is lain in the interior bottom of outer box, add cold water to waterline, add water about 120-140 millis Rise, inner box is put into outer box rapidly, closed the lid；4th step, food heating, after the special heat pack of food adds water, generates heat immediately, Heat and steam heat to inner box food, heat about 13-20 minutes；5th step, unlids, and is stirred inner box food with chopsticks Uniformly, so that it may edible.Outer box, the upper peristoma of inner box be provided with a pair of ears be to move outer box or inner box in use, keep away Exempt from hand to be burned.
There is sale in raw materials market in the present invention, can buy.Hot condiment of glutinous rice cake is that pimiento section is put into pot to add water Drain away the water to smash after boiling 40 minutes with beer and be made.Short passion fruit powder be after passion fruit is smashed into short break into powder again and Into.
Beneficial effects of the present invention：A kind of self-heating low baking temperature pot and preparation method of the present invention, its composition of raw materials science, is closed Reason, unique flavor, make and be particular about, instant, both maintained numb, peppery, fresh, fragrant, the sour special flavor of chongqing chafing dish, and at any time Instant edible everywhere；Food heating bag in the present invention, scientific formulation, heating efficiency is high, duration length, easy to operate, It is particularly suitable for the heating of self-heating low baking temperature pot.The present invention has good economic benefit, has promotional value.
Brief description of the drawings
The present invention is without accompanying drawing.
Embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1
A kind of self-heating low baking temperature pot and preparation method, it include beef tallow basic flavouring for chafing dish bag, vegetable bag, the special heat pack of food, from Heating box, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag are made up of the raw material of following parts by weight：Dispensing：Butter 1500-2000 grams, 800-1000 grams of salad oil, 500-600 grams of bean paste, 50-70 grams of white wine, 20-30 grams of fermented glutinour rice, glutinous rice cake sea 700-800 grams of green pepper, 50-60 grams of ginger, 50-60 grams of garlic, 80-100 grams of Chinese prickly ash, 15-30 grams of fermented soya bean, 50-60 grams of rock sugar, capsicum 150-200 grams of powder, 50-70 grams of shallot, 50-80 grams of condiment powder, 120-150 grams of salt；Described beef tallow basic flavouring for chafing dish bag Preparation technology is：The first step, butter put enduring of moderate heat in pot, are put into salad oil, are put into ginger, garlic, shallot small fire Titian, drag for Go out ginger, garlic, shallot, take about 20-25 minutes；Second step, bean paste, fermented soya bean, the stir-frying of rock sugar moderate heat, pot are put into pot Hot condiment of glutinous rice cake is poured into during interior aqueous vapor quick-drying and fermented glutinour rice big fire does not stop to stir-fry, aqueous vapor is substantially dry in frying pan, takes about 50-70 minutes； 3rd step, small fire in pot, is put into Chinese prickly ash, condiment powder, salt, chilli powder, white wine and continues to stir-fry, and takes about 25-50 minutes；The Four steps, Guan Huo, cool down, measure, pack, Vacuum Package.60 grams of beef tallow basic flavouring for chafing dish bag weight per package.
Implement 2
A kind of self-heating low baking temperature pot and preparation method, it include beef tallow basic flavouring for chafing dish bag, vegetable bag, the special heat pack of food, from Heating box, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag are made up of the raw material of following parts by weight：Dispensing：Butter 1500-2000 grams, 800-1000 grams of salad oil, 500-600 grams of bean paste, 50-70 grams of white wine, 20-30 grams of fermented glutinour rice, glutinous rice cake sea 700-800 grams of green pepper, 50-60 grams of ginger, 50-60 grams of garlic, 80-100 grams of Chinese prickly ash, 15-30 grams of fermented soya bean, 50-60 grams of rock sugar, capsicum 150-200 grams of powder, 50-70 grams of shallot, 50-80 grams of condiment powder, 120-150 grams of salt；Described beef tallow basic flavouring for chafing dish bag Preparation technology is：The first step, butter put enduring of moderate heat in pot, are put into salad oil, are put into ginger, garlic, shallot small fire Titian, drag for Go out ginger, garlic, shallot, take about 20-25 minutes；Second step, bean paste, fermented soya bean, the stir-frying of rock sugar moderate heat, pot are put into pot Hot condiment of glutinous rice cake is poured into during interior aqueous vapor quick-drying and fermented glutinour rice big fire does not stop to stir-fry, aqueous vapor is substantially dry in frying pan, takes about 50-70 minutes； 3rd step, small fire in pot, is put into Chinese prickly ash, condiment powder, salt, chilli powder, white wine and continues to stir-fry, and takes about 25-50 minutes；The Four steps, Guan Huo, cool down, measure, pack, Vacuum Package.The condiment powder beats powder group by the raw material of following weight ratio Into：White 3-5 grams of button, 3-5 grams of tsaoko, 3-5 grams of zingiber kawagoii, 2-4 grams of cloves, 4-7 grams of fructus amomi, 3-5 grams of fragrant fruit, 2-5 grams of cassia bark, radix glycyrrhizae 5-8 grams, 3-5 grams of rhizoma nardostachyos, 5-7 grams of dried orange peel, 5-8 grams of lemon-grass, anistree 5-8 grams, 3-5 grams of spiceleaf, 3-5 grams of murraya paniculataJack, fennel seeds 8-10 grams, 15-20 grams of short passion fruit powder.60 grams of beef tallow basic flavouring for chafing dish bag weight per package.
Embodiment 3
A kind of self-heating low baking temperature pot and preparation method, it include beef tallow basic flavouring for chafing dish bag, vegetable bag, the special heat pack of food, from Heating box, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag are made up of the raw material of following parts by weight：Dispensing：Butter 1500-2000 grams, 800-1000 grams of salad oil, 500-600 grams of bean paste, 50-70 grams of white wine, 20-30 grams of fermented glutinour rice, glutinous rice cake sea 700-800 grams of green pepper, 50-60 grams of ginger, 50-60 grams of garlic, 80-100 grams of Chinese prickly ash, 15-30 grams of fermented soya bean, 50-60 grams of rock sugar, capsicum 150-200 grams of powder, 50-70 grams of shallot, 50-80 grams of condiment powder, 120-150 grams of salt；Described beef tallow basic flavouring for chafing dish bag Preparation technology is：The first step, butter put enduring of moderate heat in pot, are put into salad oil, are put into ginger, garlic, shallot small fire Titian, drag for Go out ginger, garlic, shallot, take about 20-25 minutes；Second step, bean paste, fermented soya bean, the stir-frying of rock sugar moderate heat, pot are put into pot Hot condiment of glutinous rice cake is poured into during interior aqueous vapor quick-drying and fermented glutinour rice big fire does not stop to stir-fry, aqueous vapor is substantially dry in frying pan, takes about 50-70 minutes； 3rd step, small fire in pot, is put into Chinese prickly ash, condiment powder, salt, chilli powder, white wine and continues to stir-fry, and takes about 25-50 minutes；The Four steps, Guan Huo, cool down, measure, pack, Vacuum Package.The special heat pack of described food, described heating agent are mainly by such as The raw material of lower parts by weight is made：60-100 grams of exothermic mixture, 0.1-0.2 grams of embedding medium, uniform 1-3 grams of the agent of sustained release, dehumidizer 3-7 Gram；The weight grams ratio of described exothermic mixture is 10-16 grams of sodium carbonate, 6-36 grams of calcium lime powder, 10-12 grams of iron powder, permanganic acid 15-20 grams of potassium, 8-12 grams of aluminium powder；Described embedding medium is methylcellulose, ethyl cellulose, hydroxypropyl cellulose and hydroxypropyl One or more in ylmethyl cellulose；The uniform agent of described sustained release is salicylic acid, glutaric acid, adipic acid, hippuric acid, butylene One or more in diacid, sodium carboxymethylcellulose and sodium alginate；Described dehumidizer is activated carbon, active oxidation One or more in aluminium, molecular sieve, anhydrous slufuric acid aluminium, Anhydrous potassium carbonate and anhydrous calcium chloride；Described packaging bag is by interior Packaging bag and outer packaging bag composition, described packing inside bag are made up of non-woven fabrics, and outer packaging bag is plastic packaging bag；Add during use Enter 40-100 grams of water.60 grams of beef tallow basic flavouring for chafing dish bag weight per package.65 grams of the special heat pack weight per package of food.
Embodiment 4
A kind of self-heating low baking temperature pot and preparation method, it include beef tallow basic flavouring for chafing dish bag, vegetable bag, the special heat pack of food, from Heating box, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag are made up of the raw material of following parts by weight：Dispensing：Butter 1500-2000 grams, 800-1000 grams of salad oil, 500-600 grams of bean paste, 50-70 grams of white wine, 20-30 grams of fermented glutinour rice, glutinous rice cake sea 700-800 grams of green pepper, 50-60 grams of ginger, 50-60 grams of garlic, 80-100 grams of Chinese prickly ash, 15-30 grams of fermented soya bean, 50-60 grams of rock sugar, capsicum 150-200 grams of powder, 50-70 grams of shallot, 50-80 grams of condiment powder, 120-150 grams of salt；Described beef tallow basic flavouring for chafing dish bag Preparation technology is：The first step, butter put enduring of moderate heat in pot, are put into salad oil, are put into ginger, garlic, shallot small fire Titian, drag for Go out ginger, garlic, shallot, take about 20-25 minutes；Second step, bean paste, fermented soya bean, the stir-frying of rock sugar moderate heat, pot are put into pot Hot condiment of glutinous rice cake is poured into during interior aqueous vapor quick-drying and fermented glutinour rice big fire does not stop to stir-fry, aqueous vapor is substantially dry in frying pan, takes about 50-70 minutes； 3rd step, small fire in pot, is put into Chinese prickly ash, condiment powder, salt, chilli powder, white wine and continues to stir-fry, and takes about 25-50 minutes；The Four steps, Guan Huo, cool down, measure, pack, Vacuum Package.The condiment powder beats powder group by the raw material of following weight in grams ratio Into：White 3-5 grams of button, 3-5 grams of tsaoko, 3-5 grams of zingiber kawagoii, 2-4 grams of cloves, 4-7 grams of fructus amomi, 3-5 grams of fragrant fruit, 2-5 grams of cassia bark, radix glycyrrhizae 5-8 grams, 3-5 grams of rhizoma nardostachyos, 5-7 grams of dried orange peel, 5-8 grams of lemon-grass, anistree 5-8 grams, 3-5 grams of spiceleaf, 3-5 grams of murraya paniculataJack, fennel seeds 8-10 grams, 15-20 grams of short passion fruit powder.The special heat pack of described food, described heating agent are mainly by following parts by weight Several raw materials are made：60-100 grams of exothermic mixture, 0.1-0.2 grams of embedding medium, uniform 1-3 grams of the agent of sustained release, 3-7 grams of dehumidizer；It is described Exothermic mixture weight grams ratio for 10-16 grams of sodium carbonate, 6-36 grams of calcium lime powder, 10-12 grams of iron powder, potassium permanganate 15-20 Gram, 8-12 grams of aluminium powder；Described embedding medium is methylcellulose, ethyl cellulose, hydroxypropyl cellulose and hydroxypropyl methyl One or more in cellulose；The uniform agent of described sustained release be salicylic acid, glutaric acid, adipic acid, hippuric acid, butene dioic acid, One or more in sodium carboxymethylcellulose and sodium alginate；Described dehumidizer is activated carbon, activated alumina, molecule One or more in sieve, anhydrous slufuric acid aluminium, Anhydrous potassium carbonate and anhydrous calcium chloride；Described packaging bag by packing inside bag and Outer packaging bag forms, and described packing inside bag is made up of non-woven fabrics, and outer packaging bag is plastic packaging bag；Water 40- is added during use 100 grams.Described vegetable bag, by the vegetable of following parts by weight select 7-9：Crisp 40-50 grams of konjaku, crisp 40-50 grams of bamboo shoots, Crisp 40-50 grams of lotus root piece, crisp 40-50 grams of agaric, 60-70 grams of chafing dish vermicelli, crisp 40-50 grams of bean curd, 30-40 grams of simmered beef tripe, lunch 40-50 grams of meat, 30-40 grams of ham sausage, 30-40 grams of halogen pig Huang larynx, 30-40 grams of halogen large intestines, 20-30 grams of sea-tangle, marinaded quail egg 30- 40 grams, 40-50 grams of mushroom pieces, 30-40 grams of sausage, 30-40 grams of Spiced beef piece, 30-40 grams of mealy potato, the vegetables vegetable preparation Basic technology be：Water → draining → metering → pack → Vacuum Package → wet sterilization → cooling is quick-boiled in raw material cleaning → section → → examine.60 grams of beef tallow basic flavouring for chafing dish bag weight per package.65 grams of the special heat pack weight per package of food.
Embodiment 5
A kind of self-heating low baking temperature pot and preparation method, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag is by following weight The raw material composition of part：Dispensing：1500 grams of butter, 800 grams of salad oil, 500 grams of bean paste, 50 grams of white wine, 20 grams of fermented glutinour rice, glutinous rice cake 700 grams of hot pepper, 50 grams of ginger, 50 grams of garlic, 80 grams of Chinese prickly ash, 15 grams of fermented soya bean, 50 grams of rock sugar, 150 grams of chilli powder, 50 grams of shallot, 50 grams of condiment powder, 120 grams of salt；Described vegetable bag, it is made up of the vegetable of following parts by weight：Crisp 40-50 grams of konjaku is crisp 40-50 grams of bamboo shoots, crisp 40-50 grams of lotus root piece, crisp 40-50 grams of agaric, 60-70 grams of chafing dish vermicelli, crisp 40-50 grams of bean curd, simmered beef tripe 30-40 grams.60 grams of beef tallow basic flavouring for chafing dish bag weight per package.65 grams of the special heat pack weight per package of food.
Embodiment 6
A kind of self-heating low baking temperature pot and preparation method, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag is by following weight The raw material composition of part：Dispensing：2000 grams of butter, 1000 grams of salad oil, 600 grams of bean paste, 70 grams of white wine, 30 grams of fermented glutinour rice, Ci 800 grams of cake hot pepper, 60 grams of ginger, big 60 grams, 80-100 grams of Chinese prickly ash, 30 grams of fermented soya bean, 60 grams of rock sugar, 200 grams of chilli powder, shallot 70 Gram, 80 grams of condiment powder, 150 grams of salt；Described vegetable bag, it is made up of the vegetable of following parts by weight：Crisp bamboo shoots 40-50 Gram, crisp 40-50 grams of lotus root piece, crisp 40-50 grams of agaric, 60-70 grams of chafing dish vermicelli, 30-40 grams of simmered beef tripe, 40-50 grams of pork luncheon meat, halogen 30-40 grams of pig Huang larynx, 30-40 grams of marinaded quail egg.60 grams of beef tallow basic flavouring for chafing dish bag weight per package.The special heat pack of food is often wrapped 65 grams of weight.
Embodiment 7
A kind of self-heating low baking temperature pot and preparation method, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag is by following weight The raw material composition of part：Dispensing：1800 grams of butter, 800 grams of salad oil, 550 grams of bean paste, 60 grams of white wine, 20 grams of fermented glutinour rice, glutinous rice cake 700 grams of hot pepper, 50 grams of ginger, 60 grams of garlic, 95 grams of Chinese prickly ash, 20 grams of fermented soya bean, 50 grams of rock sugar, 180 grams of chilli powder, 60 grams of shallot, 60 grams of condiment powder, 140 grams of salt；Described vegetable bag, it is made up of the vegetable of following parts by weight：Crisp 40-50 grams of bamboo shoots, it is crisp 40-50 grams of lotus root piece, crisp 40-50 grams of agaric, 60-70 grams of chafing dish vermicelli, crisp 40-50 grams of bean curd, 30-40 grams of simmered beef tripe, pork luncheon meat 40-50 grams, 30-40 grams of ham sausage, 30-40 grams of halogen halogen large intestines, 30-40 grams of sausage.60 grams of beef tallow basic flavouring for chafing dish bag weight per package. 65 grams of the special heat pack weight per package of food.
Embodiment 8
A kind of self-heating low baking temperature pot and preparation method, it include beef tallow basic flavouring for chafing dish bag, vegetable bag, the special heat pack of food, from Heating box, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag are made up of the raw material of following parts by weight：Dispensing：Butter 1500-2000 grams, 800-1000 grams of salad oil, 500-600 grams of bean paste, 50-70 grams of white wine, 20-30 grams of fermented glutinour rice, glutinous rice cake sea 700-800 grams of green pepper, 50-60 grams of ginger, 50-60 grams of garlic, 80-100 grams of Chinese prickly ash, 15-30 grams of fermented soya bean, 50-60 grams of rock sugar, capsicum 150-200 grams of powder, 50-70 grams of shallot, 50-80 grams of condiment powder, 120-150 grams of salt；Described beef tallow basic flavouring for chafing dish bag Preparation technology is：The first step, butter put enduring of moderate heat in pot, are put into salad oil, are put into ginger, garlic, shallot small fire Titian, drag for Go out ginger, garlic, shallot, take about 20-25 minutes；Second step, bean paste, fermented soya bean, the stir-frying of rock sugar moderate heat, pot are put into pot Hot condiment of glutinous rice cake is poured into during interior aqueous vapor quick-drying and fermented glutinour rice big fire does not stop to stir-fry, aqueous vapor is substantially dry in frying pan, takes about 50-70 minutes； 3rd step, small fire in pot, is put into Chinese prickly ash, condiment powder, salt, chilli powder, white wine and continues to stir-fry, and takes about 25-50 minutes；The Four steps, Guan Huo, cool down, measure, pack, Vacuum Package.The special heat pack of described food, described heating agent are mainly by such as The raw material of lower parts by weight is made：60-100 grams of exothermic mixture, 0.1-0.2 grams of embedding medium, uniform 1-3 grams of the agent of sustained release, dehumidizer 3-7 Gram；The weight grams ratio of described exothermic mixture is 10-16 grams of sodium carbonate, 6-36 grams of calcium lime powder, 10-12 grams of iron powder, permanganic acid 15-20 grams of potassium, 8-12 grams of aluminium powder；Described embedding medium is methylcellulose, ethyl cellulose, hydroxypropyl cellulose and hydroxypropyl One or more in ylmethyl cellulose；The uniform agent of described sustained release is salicylic acid, glutaric acid, adipic acid, hippuric acid, butylene One or more in diacid, sodium carboxymethylcellulose and sodium alginate；Described dehumidizer is activated carbon, active oxidation One or more in aluminium, molecular sieve, anhydrous slufuric acid aluminium, Anhydrous potassium carbonate and anhydrous calcium chloride；Described packaging bag is by interior Packaging bag and outer packaging bag composition, described packing inside bag are made up of non-woven fabrics, and outer packaging bag is plastic packaging bag；Add during use Enter 40-100 grams of water.Described vegetable bag, by the vegetable of following parts by weight select 7-9：Crisp 40-50 grams of konjaku, crisp bamboo shoots 40-50 grams, crisp 40-50 grams of agaric, 60-70 grams of chafing dish vermicelli, 30-40 grams of simmered beef tripe, 30-40 grams of ham sausage, halogen large intestines 30-40 Gram, 20-30 grams of sea-tangle, 30-40 grams of marinaded quail egg.60 grams of beef tallow basic flavouring for chafing dish bag weight per package.The special heat pack of food is often wrapped 65 grams of weight.
Embodiment 9
A kind of self-heating low baking temperature pot and preparation method, it include beef tallow basic flavouring for chafing dish bag, vegetable bag, the special heat pack of food, from Heating box, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag are made up of the raw material of following parts by weight：Dispensing：Butter 1500-2000 grams, 800-1000 grams of salad oil, 500-600 grams of bean paste, 50-70 grams of white wine, 20-30 grams of fermented glutinour rice, glutinous rice cake sea 700-800 grams of green pepper, 50-60 grams of ginger, 50-60 grams of garlic, 80-100 grams of Chinese prickly ash, 15-30 grams of fermented soya bean, 50-60 grams of rock sugar, capsicum 150-200 grams of powder, 50-70 grams of shallot, 50-80 grams of condiment powder, 120-150 grams of salt；Described beef tallow basic flavouring for chafing dish bag Preparation technology is：The first step, butter put enduring of moderate heat in pot, are put into salad oil, are put into ginger, garlic, shallot small fire Titian, drag for Go out ginger, garlic, shallot, take about 20-25 minutes；Second step, bean paste, fermented soya bean, the stir-frying of rock sugar moderate heat, pot are put into pot Hot condiment of glutinous rice cake is poured into during interior aqueous vapor quick-drying and fermented glutinour rice big fire does not stop to stir-fry, aqueous vapor is substantially dry in frying pan, takes about 50-70 minutes； 3rd step, small fire in pot, is put into Chinese prickly ash, condiment powder, salt, chilli powder, white wine and continues to stir-fry, and takes about 25-50 minutes；The Four steps, Guan Huo, cool down, measure, pack, Vacuum Package.Described self-heating box is made up of outer box, inner box, lid three parts, Respectively a pair of ears are provided with outer box, the upper peristoma of inner box.60 grams of beef tallow basic flavouring for chafing dish bag weight per package.The special heating of food 65 grams of bag weight per package.
Embodiment 10
A kind of self-heating low baking temperature pot and preparation method, it include beef tallow basic flavouring for chafing dish bag, vegetable bag, the special heat pack of food, from Heating box, the beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag are made up of the raw material of following parts by weight：Dispensing：Butter 1500-2000 grams, 800-1000 grams of salad oil, 500-600 grams of bean paste, 50-70 grams of white wine, 20-30 grams of fermented glutinour rice, glutinous rice cake sea 700-800 grams of green pepper, 50-60 grams of ginger, 50-60 grams of garlic, 80-100 grams of Chinese prickly ash, 15-30 grams of fermented soya bean, 50-60 grams of rock sugar, capsicum 150-200 grams of powder, 50-70 grams of shallot, 50-80 grams of condiment powder, 120-150 grams of salt；Described beef tallow basic flavouring for chafing dish bag Preparation technology is：The first step, butter put enduring of moderate heat in pot, are put into salad oil, are put into ginger, garlic, shallot small fire Titian, drag for Go out ginger, garlic, shallot, take about 20-25 minutes；Second step, bean paste, fermented soya bean, the stir-frying of rock sugar moderate heat, pot are put into pot Hot condiment of glutinous rice cake is poured into during interior aqueous vapor quick-drying and fermented glutinour rice big fire does not stop to stir-fry, aqueous vapor is substantially dry in frying pan, takes about 50-70 minutes； 3rd step, small fire in pot, is put into Chinese prickly ash, condiment powder, salt, chilli powder, white wine and continues to stir-fry, and takes about 25-50 minutes；The Four steps, Guan Huo, cool down, measure, pack, Vacuum Package.The condiment powder is beaten powder by the raw material of following weight ratio and formed： White 3-5 grams of button, 3-5 grams of tsaoko, 3-5 grams of zingiber kawagoii, 2-4 grams of cloves, 4-7 grams of fructus amomi, 3-5 grams of fragrant fruit, 2-5 grams of cassia bark, radix glycyrrhizae 5-8 Gram, 3-5 grams of rhizoma nardostachyos, 5-7 grams of dried orange peel, 5-8 grams of lemon-grass, anistree 5-8 grams, 3-5 grams of spiceleaf, 3-5 grams of murraya paniculataJack, fennel seeds 8-10 Gram, 15-20 grams of short passion fruit powder.Described self-heating box is made up of outer box, inner box, lid three parts, respectively in outer box, interior The upper peristoma of box is provided with a pair of ears.60 grams of beef tallow basic flavouring for chafing dish bag weight per package.The special heat pack weight per package 65 of food Gram.

Claims (10)

1. a kind of preparation method of self-heating low baking temperature pot, it is characterised in that it includes beef tallow basic flavouring for chafing dish bag, vegetable bag, food Special heat pack, self-heating box, beef tallow basic flavouring for chafing dish in described beef tallow basic flavouring for chafing dish bag by following parts by weight raw material group Into：Dispensing：Butter 1500-2000 parts, salad oil 800-1000 parts, bean paste 500-600 parts, white wine 50-70 parts, fermented glutinour rice 20-30 parts, hot condiment of glutinous rice cake 700-800 parts, ginger 50-60 parts, garlic 50-60 parts, Chinese prickly ash 80-100 parts, fermented soya bean 15-30 parts, ice Sugared 50-60 parts, chilli powder 150-200 parts, shallot 50-70 parts, condiment powder 50-80 parts, salt 120-150 parts；Described ox The preparation technology of oily chafing dish bottom flavorings bag is：The first step, butter put enduring of moderate heat in pot, are put into salad oil, be put into ginger, garlic, Shallot small fire Titian, pulls ginger, garlic, shallot out, takes about 20-25 minutes；Second step, be put into pot bean paste, fermented soya bean, Rock sugar moderate heat stir-fries, and pours into hot condiment of glutinous rice cake during aqueous vapor quick-drying in pot and fermented glutinour rice big fire does not stop to stir-fry, and aqueous vapor is substantially dry in frying pan, consumption When about 50-70 minutes；3rd step, small fire in pot, is put into Chinese prickly ash, condiment powder, salt, chilli powder, white wine and continues to stir-fry, and takes About 25-50 minutes；4th step, Guan Huo, cool down, measure, pack, Vacuum Package.
2. the preparation method of self-heating low baking temperature pot according to claim 1, it is characterised in that the condiment powder is by following The raw material of weight ratio beats powder composition：White button 3-5 parts, tsaoko 3-5 parts, zingiber kawagoii 3-5 parts, cloves 2-4 parts, fructus amomi 4-7 parts, perfume (or spice) Fruit 3-5 parts, cassia bark 2-5 parts, radix glycyrrhizae 5-8 parts, rhizoma nardostachyos 3-5 parts, dried orange peel 5-7 parts, lemon-grass 5-8 parts, anistree 5-8 parts, spiceleaf 3-5 Part, murraya paniculataJack 3-5 parts, fennel seeds 8-10 parts, short passion fruit powder 15-20 parts.
3. the preparation method of self-heating low baking temperature pot according to claim 1 or 2, it is characterised in that described food is special Heat pack, described heating agent are mainly made up of the raw material of following parts by weight：Exothermic mixture 60-100 parts, embedding medium 0.1-0.2 Part, the uniform agent 1-3 parts of sustained release, dehumidizer 3-7 parts；The ratio of weight and number of described exothermic mixture is sodium carbonate 10-16 parts, quick lime Powder 6-36 parts, iron powder 10-12 parts, potassium permanganate 15-20 parts, aluminium powder 8-12 parts；Described embedding medium is methylcellulose, ethyl One or more in cellulose, hydroxypropyl cellulose and hydroxypropyl methyl cellulose；The uniform agent of described sustained release is bigcatkin willow One or more in acid, glutaric acid, adipic acid, hippuric acid, butene dioic acid, sodium carboxymethylcellulose and sodium alginate；Institute The dehumidizer stated is in activated carbon, activated alumina, molecular sieve, anhydrous slufuric acid aluminium, Anhydrous potassium carbonate and anhydrous calcium chloride It is one or more；Described packaging bag is made up of packing inside bag and outer packaging bag, and described packing inside bag is made up of non-woven fabrics, outside Packaging bag is plastic packaging bag；Water 40-100 parts are added during use.
4. the preparation method of self-heating low baking temperature pot according to claim 1 or 2, it is characterised in that described vegetable bag, by Vegetable selection 7-9 of following parts by weight：Crisp konjaku 40-50 parts, crisp bamboo shoots 40-50 parts, crisp lotus root piece 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 parts, crisp bean curd 40-50 parts, simmered beef tripe 30-40 parts, pork luncheon meat 40-50 parts, ham sausage 30-40 Part, halogen pig Huang larynx 30-40 parts, halogen large intestines 30-40 parts, sea-tangle 20-30 parts, marinaded quail egg 30-40 parts, mushroom pieces 40-50 parts, perfume Intestines 30-40 parts, Spiced beef piece 30-40 parts, mealy potato 30-40 parts, basic technology prepared by the vegetables vegetable are：Raw material cleans → section → quick-boils water → draining → metering → pack → Vacuum Package → wet sterilization → cooling → inspection.
5. the preparation method of self-heating low baking temperature pot according to claim 4, it is characterised in that described beef tallow basic flavouring for chafing dish Beef tallow basic flavouring for chafing dish in bag is made up of the raw material of following parts by weight：Dispensing：1500 parts of butter, 800 parts of salad oil, bean paste 500 parts, 50 parts of white wine, 20 parts of fermented glutinour rice, 700 parts of hot condiment of glutinous rice cake, 50 parts of ginger, 50 parts of garlic, 80 parts of Chinese prickly ash, 15 parts of fermented soya bean, ice 50 parts of sugar, 150 parts of chilli powder, 50 parts of shallot, 50 parts of condiment powder, 120 parts of salt；Described vegetable bag, by following parts by weight Several vegetable compositions：Crisp konjaku 40-50 parts, crisp bamboo shoots 40-50 parts, crisp lotus root piece 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 parts, crisp bean curd 40-50 parts, simmered beef tripe 30-40 parts.
6. the preparation method of self-heating low baking temperature pot according to claim 4, it is characterised in that described beef tallow hot pot bottom Beef tallow basic flavouring for chafing dish in material bag is made up of the raw material of following parts by weight：Dispensing：2000 parts of butter, 1000 parts of salad oil, Pixian County 600 parts of bean cotyledon, 70 parts of white wine, 30 parts of fermented glutinour rice, 800 parts of hot condiment of glutinous rice cake, 60 parts of ginger, big 60 parts, Chinese prickly ash 80-100 parts, fermented soya bean 30 Part, 60 parts of rock sugar, 200 parts of chilli powder, 70 parts of shallot, 80 parts of condiment powder, 150 parts of salt；Described vegetable bag, by weighing as follows Measure the vegetable composition of number：Crisp bamboo shoots 40-50 parts, crisp lotus root piece 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 parts, halogen Tripe 30-40 parts, pork luncheon meat 40-50 parts, halogen pig Huang larynx 30-40 parts, marinaded quail egg 30-40 parts.
7. the preparation method of self-heating low baking temperature pot according to claim 4, it is characterised in that described beef tallow basic flavouring for chafing dish Beef tallow basic flavouring for chafing dish in bag is made up of the raw material of following parts by weight：Dispensing：1800 parts of butter, 800 parts of salad oil, bean paste 550 parts, 60 parts of white wine, 20 parts of fermented glutinour rice, 700 parts of hot condiment of glutinous rice cake, 50 parts of ginger, 60 parts of garlic, 95 parts of Chinese prickly ash, 20 parts of fermented soya bean, ice 50 parts of sugar, 180 parts of chilli powder, 60 parts of shallot, 60 parts of condiment powder, 140 parts of salt；Described vegetable bag, by following parts by weight Several vegetable compositions：Crisp bamboo shoots 40-50 parts, crisp lotus root piece 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 parts, crisp bean curd 40-50 parts, simmered beef tripe 30-40 parts, pork luncheon meat 40-50 parts, ham sausage 30-40 parts, halogen halogen large intestines 30-40 parts, sausage 30-40 Part.
8. the preparation method of self-heating low baking temperature pot according to claim 3, it is characterised in that described vegetable bag, by such as Vegetable selection 7-9 of lower parts by weight：Crisp konjaku 40-50 parts, crisp bamboo shoots 40-50 parts, crisp agaric 40-50 parts, chafing dish vermicelli 60-70 parts, simmered beef tripe 30-40 parts, ham sausage 30-40 parts, halogen large intestines 30-40 parts, sea-tangle 20-30 parts, marinaded quail egg 30-40 Part.
9. the preparation method of self-heating low baking temperature pot according to claim 1 or 2, it is characterised in that self-heating box by outer box, Inner box, lid three parts composition, are provided with a pair of ears in outer box, the upper peristoma of inner box respectively.
10. a kind of self-heating low baking temperature pot, it is characterised in that it is micro- according to any one self-heating in the claims 1 to 9 Obtained by the preparation method of chafing dish.
CN201710864024.5A 2017-09-22 2017-09-22 A kind of self-heating low baking temperature pot and preparation method Pending CN107668637A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710864024.5A CN107668637A (en) 2017-09-22 2017-09-22 A kind of self-heating low baking temperature pot and preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710864024.5A CN107668637A (en) 2017-09-22 2017-09-22 A kind of self-heating low baking temperature pot and preparation method

Publications (1)

Publication Number Publication Date
CN107668637A true CN107668637A (en) 2018-02-09

Family

ID=61137026

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710864024.5A Pending CN107668637A (en) 2017-09-22 2017-09-22 A kind of self-heating low baking temperature pot and preparation method

Country Status (1)

Country Link
CN (1) CN107668637A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936527A (en) * 2018-08-27 2018-12-07 固原市新月食品有限公司 A kind of butter small fire pot
CN109123573A (en) * 2018-09-26 2019-01-04 济南彦盛彦企业管理咨询有限责任公司 Giving off a strong fragrance chafing dish bottom flavorings preparation method
CN112741300A (en) * 2020-12-28 2021-05-04 成都天一美膳营养食品有限公司 Energy-control low-GL self-heating hotpot condiment, preparation method thereof and hotpot product
CN112772711A (en) * 2020-11-25 2021-05-11 宜宾市珍乐食品有限责任公司 Method for packaging bamboo shoot products
CN112971093A (en) * 2021-03-31 2021-06-18 陈�光 Disposable convenient small chafing dish
CN113397117A (en) * 2021-06-30 2021-09-17 四川好哥们食品有限公司 Preparation method of convenient instant cold-eaten food

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102071002A (en) * 2009-11-23 2011-05-25 应关雄 Self-heated dehydrogenation heating mantle
CN103169052A (en) * 2013-03-29 2013-06-26 秦远红 Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes
CN105011085A (en) * 2014-04-24 2015-11-04 苏州要德食业有限公司 Butter hotpot condiment formula
CN205107268U (en) * 2015-10-21 2016-03-30 陶李 Slow fire pot
CN105815752A (en) * 2016-04-15 2016-08-03 重庆市友军食品有限公司 Passion fruit chili sauce and preparation method
CN105876725A (en) * 2016-04-15 2016-08-24 重庆品有农业发展有限公司 Oily and crisp passion fruit powder and preparation method thereof
CN106516443A (en) * 2017-02-03 2017-03-22 蒙涛 Instant chaffy dish
CN106616811A (en) * 2016-12-30 2017-05-10 李丽开 Condiment for sour soup hotpots
CN106966068A (en) * 2017-03-31 2017-07-21 李朝辉 Self-heating instant food box
CN107048980A (en) * 2017-05-15 2017-08-18 重庆凰巢实业有限公司 A kind of self-heating chafing dish and self-heating food bag
CN107156673A (en) * 2017-06-01 2017-09-15 四川省满江红食品科技有限公司 A kind of self-heating chafing dish meat dish and preparation method thereof

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102071002A (en) * 2009-11-23 2011-05-25 应关雄 Self-heated dehydrogenation heating mantle
CN103169052A (en) * 2013-03-29 2013-06-26 秦远红 Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes
CN105011085A (en) * 2014-04-24 2015-11-04 苏州要德食业有限公司 Butter hotpot condiment formula
CN205107268U (en) * 2015-10-21 2016-03-30 陶李 Slow fire pot
CN105815752A (en) * 2016-04-15 2016-08-03 重庆市友军食品有限公司 Passion fruit chili sauce and preparation method
CN105876725A (en) * 2016-04-15 2016-08-24 重庆品有农业发展有限公司 Oily and crisp passion fruit powder and preparation method thereof
CN106616811A (en) * 2016-12-30 2017-05-10 李丽开 Condiment for sour soup hotpots
CN106516443A (en) * 2017-02-03 2017-03-22 蒙涛 Instant chaffy dish
CN106966068A (en) * 2017-03-31 2017-07-21 李朝辉 Self-heating instant food box
CN107048980A (en) * 2017-05-15 2017-08-18 重庆凰巢实业有限公司 A kind of self-heating chafing dish and self-heating food bag
CN107156673A (en) * 2017-06-01 2017-09-15 四川省满江红食品科技有限公司 A kind of self-heating chafing dish meat dish and preparation method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936527A (en) * 2018-08-27 2018-12-07 固原市新月食品有限公司 A kind of butter small fire pot
CN109123573A (en) * 2018-09-26 2019-01-04 济南彦盛彦企业管理咨询有限责任公司 Giving off a strong fragrance chafing dish bottom flavorings preparation method
CN112772711A (en) * 2020-11-25 2021-05-11 宜宾市珍乐食品有限责任公司 Method for packaging bamboo shoot products
CN112741300A (en) * 2020-12-28 2021-05-04 成都天一美膳营养食品有限公司 Energy-control low-GL self-heating hotpot condiment, preparation method thereof and hotpot product
CN112971093A (en) * 2021-03-31 2021-06-18 陈�光 Disposable convenient small chafing dish
CN113397117A (en) * 2021-06-30 2021-09-17 四川好哥们食品有限公司 Preparation method of convenient instant cold-eaten food

Similar Documents

Publication Publication Date Title
CN107668637A (en) A kind of self-heating low baking temperature pot and preparation method
CN101653266B (en) Preparation method of instant defatted pettitoes food
CN101385548B (en) Process method of delicious chicken, duck
CN103766992B (en) Red sour soup base for hot pot and making method thereof
KR100572386B1 (en) Simple cooking porridge and its manufacturing method
CN103584144A (en) Red bean chicken feet and preparation method thereof
CN107874167A (en) One kind industrialization Thirteen Spice taste cray and preparation method thereof
CN103300420A (en) Processing technology of hot pot taste dried fishes
CN107912716A (en) A kind of convenient and instant type Benben chicken and preparation method thereof
CN107684030A (en) Self-heating ground rice and preparation method
CN101288457A (en) Instant mushroom floss soup
CN105942234A (en) Spiced beef fillets and processing method thereof
CN101617834A (en) Quickly-frozen potato ball
CN101653273A (en) Sinonovacula constricta leisure food and processing method thereof
CN107692069A (en) A kind of preparation method of stew in soy sauce duck's gizzard
CN105614812B (en) Crayfish chafing dish bottom flavorings and preparation method
CN1923043A (en) Gen-seng pig's feet product and method for manufacturing same
KR101985485B1 (en) Process for producing instant dried pollack sundae casserole
KR20170073806A (en) Method of preparing eaten roasted sundae
CN206156011U (en) Marinating food retainfreshness packaging bag
CN103584149A (en) Red bean chicken meat and preparation method thereof
KR100635258B1 (en) method for making a Haekye-tang using a Water pepper
CN110477303A (en) A kind of instant cray shrimp tail and preparation method thereof
CN104116083A (en) Formula of front pettitoes and making method thereof
CN103584151A (en) Red bean goose meat and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20180209